THE GETAWAY
13090 GANDY BLVD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. reach in cooler at prep area. 35 ROP tuna 5 packages cubed tuna Thawing Vacuum Packaged Fish 3.20.25
- 08B-12-5:Basic - Stored food not covered. All food at bar inside small bowl not covered for drinks. Employee covered during inspection **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM chlorine 0 ppm Dan a few times. Now 50 ppm. **Corrected On-Site**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 4/1/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/6/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/6/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/21/2024
High Priority
6
Intermediate
7
Basic
3
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Glass bowl without handle stored in container of flour on cooks line. Single-serve bowl without handle stored in container of rice on bottom shelf of prep table. Operator removed item. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line. Operator removed knife. **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour removed from original packaging and stored in container on cooks line is not labeled. **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked brisket 24 hours ago (54F - Cooling) in walk-in cooler 24 hours ago did not reach 135f-41f within 6 hours. **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two 6lb cans of crushed pineapples is dented at seam on dry-storage shelf. 46oz of can of clam juice is dented at seam. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee cutting undercooked tuna then touching clean equipment without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready-to-eat sandwiches in reach-in cooler on cooks line. Operator placed raw shell eggs on below sandwiches. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler at expo area at 12:27pm. a. cut lettuce (56F - Cold Holding) From cooks line at 12:34pm fish batter (67F - Cold Holding) Discussed time as a public health control as an option. **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (77F - Hot Holding) on prep table on cooks line. From expo line at 12:36pm a. cooked potatoes (99fF - Hot Holding) Discussed with operator utilizing Time As A Public Health Control. **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked brisket 24 hours ago (54F - Cooling) in walk-in cooler 24 hours ago did not reach 135f-41f within 6 hours. **Repeat Violation** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at expo area is stained. Meat slicer on prep table in prep area used more than 4 hours ago soiled with food debris. **Repeat Violation** **Warning**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified on menu as being served raw/undercooked on menu and QR menu. **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 41-17-4:Intermediate - Two squeeze bottles containing soap not labeled. Located at hand wash sink on cooks line and warewashing area. Operator labeled bottles soap. **Corrected On-Site** **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash sink on cooks line reading 78f. Operated hot water for 5 minutes. **Warning**
Food safety inspection conducted on 11/21/2024 revealed 16 total violations (6 high priority, 7 intermediate, 3 basic).